Sourdough Oatmeal Whole Wheat Bread

* Exported from MasterCook *

SOURDOUGH OATMEAL WHOLE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-CHRIS CASTILLO (HJDD64B)
1 c Sourdough starter
1 tb Sea salt
2 pk Dry yeast
5 c Whole wheat flour -- to 6 c.
1/2 c -warm water (110F)
2 Eggs, beaten
1 1/4 c -boiling water
6 tb Rolled oats
1 c Rolled oats
1 Egg white -- beaten
2/3 c Light molasses -- (or honey)
1 tb -water
1/3 c Safflower oil

Measure out sourdough starter. Soften yeast in warm
water. Combine boiling water, oats, molasses, oil and
salt. Cool to lukewarm. Stir in 2 c. flour. Beat well.
Add to sourdough starter along with softened yeast and
eggs. Stir in enough of remaining flour to make a soft
dough. Turn out onto a lightly floured surface and
knead 5 - 8 minutes or until smooth and elastic. Shape
dough into a ball and place in lightly greased bowl,
turning once. Cover with a cloth and set in a warm
place free from drafts and let rise 1 to 2 hours or
until doubled in size. Punch down dough and turn out
onto a lightly floured surface. Divide dough in half.
Cover and let rest for 10 minutes. Coat 2 well greased
loaf pans with about 3 tbsp oats per pan. Shape dough
into loaves and place in pans. Cover and let rise in
warm place for 1 1/2 hours or until doubled in size.
Brush loaves with mixture of egg white and water.
Sprinkle tops lightly with rolled oats. Bake at 375F
for 40 to 50 minutes or until done(I find mine are
always done at 35 minutes so watch carefully). Makes 2
loaves.

Formatted by Elaine Radis BGMB90B; October, 1993



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